#culinary class

So! This morning's culinary lab was basic knife skills and cutting techniques. Here'a what I presented for grading - and I got mostly good remarks (my onion brunoise should have been finer but ehhhhh)

Yesterday was my last cook of the Semester, as Culinary is a Semester long class, and for that we made some delicious boiled potatoes

Ingredients

2 ¼ pounds medium yellow-flesh potatoes (such as Yukon gold), scrubbed, eyes removed

1 pinch salt

⅓ cup chopped fresh parsley

Directions

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Sprinkle on parsley and serve hot.

In class today, we made some Beef and Slasa Burritos, this is going to be our third cook before we stop when Semester 1 ends, and this class, along with it

Ingredients

¾ Pounds Ground Beet

1 Teaspoon Chili Powder

¼ Teaspoon Salt

¼ Teaspoon Cumin

⅛ Teaspoon Pepper

1 Jalapeño

5 Oz/Ounces Frozen Spinich (Chopped, Thawed, and Drained)

¾ Cup Chunky Salsa

½ Cup Shredded Chedder Cheese

How many people you're feeding Warmed Flour Tortilla

Instructions

1: Put Ground Beef in a large non-stick skillet over medium low heat for 5-8 Minutes. Beak into small crumbles

2: Remove fat and cooled grease with a spoon

3: Season Beef with Chili Powder, Salt, Cumin, Jalapeño, and Pepper

4: Stir in Spinach and Salsa; Heat throughly. Remove from heat and mix in the Cheese

5: Spoon ¼ of the Beef mixture down the center of each tortilla, leaving a 1½-inch border at the bottom

6: Fold the Bottom edge up over the filling, then the sides to the center, overlapping the edges

Mis en Place

1 Teaspoon

¼ Teaspoons x2

⅛ Teaspoon

½ Cups

¾ Cups

Large Non-Stick Skillet

Spoon

Plates (per people)

Kitchen Safe Ruler